Crockpot Thai Short Ribs with Coconut Rice Recipe

I’ve got to tell you, this Crockpot Thai Short Ribs with Coconut Rice Recipe is seriously one of my favorite go-to comfort meals that feels fancy without any stress. The short ribs turn out so tender, infused with those gorgeous Thai flavors and a touch of sweetness and spice that hit just right every single time. Plus, cooking it low and slow in the crockpot means you can just set it and forget it, which is perfect for busy days or dinner parties where you want to impress but not be stuck in the kitchen.

What really makes this recipe stand out is how the lavish richness of the ribs pairs beautifully with the creamy, fragrant coconut rice. When I first tried this combo, I was hooked immediately, and now my family goes crazy for it whenever I make it. You’ll find that the balance of savory, sweet, and tangy elements here brings a warmth and depth that’s hard to beat. Trust me, this Crockpot Thai Short Ribs with Coconut Rice Recipe will quickly become your new favorite!

this …

Ingredients You’ll Need

The magic in this Crockpot Thai Short Ribs with Coconut Rice Recipe comes from a thoughtfully balanced group of ingredients that bring together warmth, spice, and freshness. I love using fresh ginger and shallots to keep things lively, and the pomegranate juice adds a fruity brightness you might not expect but definitely appreciate once you taste.

• Bone-in beef short ribs: The bones add incredible flavor and keep the meat tender and juicy as it slow-cooks.
• Black pepper: Freshly cracked is best for that subtle heat boost.
• Shallots: Milder than onions, they become sweet and soft as they cook down.
• Fresh ginger: Adds bright, zesty warmth essential for Thai dishes.
• Chinese 5 spice: A little bit adds aromatic complexity—don’t overdo it!
• Pomegranate juice: Provides a fruity, tangy sweetness that balances the savory.
• Tamari or soy sauce: Use tamari for gluten-free and a richer flavor.
• Thai chili sauce: For a sweet heat; I like making my own for the freshest taste.
• Green onions: Fresh and crunchy for garnish.
• Cilantro: Bright and herbaceous, making each bite pop.
• Roasted peanuts: Adds a delightful crunch and nuttiness.
• Toasted sesame seeds: Toast them yourself to unlock their full flavor.
• Pomegranate seeds (optional): For a burst of freshness and color on top.

Variations

I like to switch things up sometimes with this Crockpot Thai Short Ribs with Coconut Rice Recipe, depending on what I have in my pantry or my mood for heat levels. Feel free to make it your own!

• Spice Level: If you prefer it milder, reduce the Thai chili sauce a bit or leave out the chili altogether for a kid-friendly option—my nephew loves it this way!
• Vegetarian Version: I’ve experimented with jackfruit cooked in the same sauce as a meatless alternative, and it’s surprisingly satisfying.
• Different Rice: Swap jasmine rice for basmati or even cauliflower rice for a lighter twist.
• Nut-Free: Skip the peanuts and sesame seeds and add crunchy fried shallots for texture instead.

How to Make Crockpot Thai Short Ribs with Coconut Rice Recipe

Step 1: Prep and Layer Your Ingredients

Start by seasoning your beef short ribs generously with black pepper. Lay them in the crockpot, then scatter halved shallots and sliced fresh ginger over the top. Sprinkle in the Chinese 5 spice—trust me, just 1 to 3 teaspoons will do the trick without overpowering the dish. Pour the pomegranate juice, tamari, and Thai chili sauce evenly over everything. I’ve learned that arranging ingredients thoughtfully helps with even cooking and flavor melding.

Step 2: Slow Cook to Tender Perfection

Cover your crockpot and cook on low for 6 to 8 hours, or if you’re in a rush, high for 4 to 6 hours. The aroma while it cooks will fill your kitchen and get everyone excited. The meat should be so tender it falls right off the bone — if it’s not, just give it another hour or so. Avoid the temptation to lift the lid too often; keeping the heat steady is key to tender ribs.

Step 3: Shred and Mix

Once cooked, carefully remove the ribs, shred the meat, and discard the bones. Drain any excess grease from the sauce in the crockpot, then toss the shredded ribs back in so they soak up all that beautiful sauce. Keeping them warm here lets all the flavors marry perfectly before serving.

Step 4: Prepare Your Fresh Topping Mix

In a bowl, combine chopped cilantro, green onions, roasted peanuts, and toasted sesame seeds for a topping that adds freshness and crunch. I love tossing in pomegranate seeds here, too, which add bursts of sweetness and make the dish look extra special.

Step 5: Make the Coconut Rice

Coconut rice is easy but feels luxurious. Simmer coconut milk, bone broth or water, and a bit of ghee or butter. Add jasmine rice and a pinch of salt, cover, and cook gently on the lowest heat. After 10 minutes, turn off the heat but keep the lid on for another 15-20 minutes to let it steam perfectly fluffy. Resist peeking — patience pays off with the fluffiest grains!

Step 6: Serve and Garnish

Spoon the tender, saucy ribs over a bed of coconut rice, sprinkle your fresh herb and nut mixture on top, and get ready to dig in. The contrast of textures and flavors is what I truly love about this combination.

How to Serve Crockpot Thai Short Ribs with Coconut Rice Recipe

Garnishes

I tend to go all out here with fresh cilantro and chopped green onions because they add brightness. The roasted peanuts and toasted sesame seeds provide a satisfying crunch that contrasts the tenderness of the ribs beautifully. Sometimes I throw on a few pomegranate seeds for a pop of juicy sweetness and colors that make the dish look as good as it tastes.

Side Dishes

I usually keep sides pretty simple to let the ribs and coconut rice shine. A crisp, fresh cucumber salad or a quick pickled veggie slaw works wonderfully to cut through the richness. Sometimes, a side of steamed greens like bok choy or broccoli with a dash of soy sauce rounds the meal out nicely.

Creative Ways to Present

For special occasions, I like to serve the ribs family-style on a big platter topped with all those fresh garnishes, making it feel festive and communal. Another fun idea is to wrap the shredded short ribs in lettuce cups with a dollop of extra chili sauce—it’s a hands-on, interactive experience that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

After cooking, I like to cool the ribs completely and store them in an airtight container in the fridge. They keep really well for about 3 to 4 days. Just reheat gently to keep the meat tender and the sauce intact without drying out.

Freezing

Freezing this recipe works like a charm. I separate portions into freezer-safe containers or heavy-duty bags to freeze, making it easy to thaw in the fridge overnight and reheat quickly on a busy weeknight. The flavors actually deepen a bit after freezing!

Reheating

The best way I’ve found to reheat leftover Crockpot Thai Short Ribs with Coconut Rice Recipe is in a covered skillet over low heat, adding a splash of water or broth to bring back moisture. Avoid microwaving if possible, since it can sometimes dry the meat out unevenly. For the rice, gently warming in a small pot with a sprinkle of water and covered lid works wonders to fluff it back up.

FAQs

Final Thoughts

I absolutely love how this Crockpot Thai Short Ribs with Coconut Rice Recipe comes together with such rich flavors yet minimal effort. It’s one of those dishes that transforms your weeknight or special occasion into something memorable without the stress. I hope you give it a try soon—you’ll enjoy the tender, fragrant ribs and the creamy coconut rice just as much as I do. Trust me, once you make it, this recipe will be bookmarked and requested again and again, just like it is for my family.

Print